You’ll love this Easy Tomato Tart. A flaky puff pastry base is topped with a bright cream cheese spread, fresh cherry tomatoes and thyme, then finished with an optional drizzle of balsamic reduction. It looks elegant but is simple to prepare—perfect for appetizers, potlucks or a light lunch.
You’re Going to Love this Easy Tomato Tart
This tart is semi-homemade and fast: store-bought puff pastry makes it quick, and a few fresh ingredients give it plenty of flavor. It’s a great crowd-pleaser because it looks special but comes together in minutes. The recipe below includes simple steps and tips to get a crisp crust and a creamy, tangy topping.
Ingredients – What You Need
Ingredients for one 9×13-inch tart (serves about 6):
- 2 cups cherry tomatoes, sliced into thirds
- 2 teaspoons red wine vinegar
- ¼ medium red onion, finely sliced
- 1 sheet puff pastry (thawed if frozen)
- 1 large egg, whisked (for egg wash)
- 8 oz cream cheese, softened
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
- 1 tablespoon fresh thyme, chopped, plus extra for garnish
- ½ teaspoon salt, divided
- Optional: balsamic reduction for drizzling
How to Make a Puff Pastry Tomato Tart
Preheat & Prep Tomatoes
Preheat your oven to 400ºF (205ºC). Lightly spray or line a baking sheet.
Place the sliced cherry tomatoes, sliced red onion, red wine vinegar and 1/4 teaspoon of the salt in a bowl. Toss gently and set aside to marinate while you prepare the crust. This helps the flavors meld and draws out excess moisture.
Puff Pastry Time
Lightly dust a work surface with flour and unroll or unfold the puff pastry sheet. Dust a rolling pin with flour and roll the pastry to roughly a 9×13-inch rectangle—close is fine; it doesn’t need to be exact.
Transfer the pastry to the prepared baking sheet. Fold the edges inward about 1 inch to form a raised border. Use a knife to score a shallow line along the folded edge without cutting all the way through; this helps the crust rise and hold the filling. Prick the center of the tart several times with a fork so the middle won’t puff up excessively during baking.
Brush the folded edge with the whisked egg to give the crust a golden finish.
Bake Pastry & Prepare Cream Cheese Spread
Bake the prepared puff pastry for 12–15 minutes, until it’s starting to turn golden.
While the crust bakes, beat the softened cream cheese with the lemon zest, lemon juice, the remaining 1/4 teaspoon salt and the chopped fresh thyme until smooth and well combined.
When the crust is partially baked, remove it from the oven and carefully spread the cream cheese mixture in the center, inside the scored border. Return to the oven and bake for another 8–10 minutes, until the cream cheese sets slightly and the pastry is fully golden. Remove and let cool for about 5 minutes.
Finish with Tomatoes, Thyme & Balsamic Glaze
Place the tomato and onion mixture into a sieve or use a slotted spoon to drain away any excess liquid. This keeps the tart from becoming soggy.
Evenly arrange the drained tomatoes and onions over the cream cheese layer. Sprinkle with extra fresh thyme and, if desired, drizzle a small amount of balsamic reduction for sweetness and depth.
Cut & Enjoy
Let the tart cool slightly, then slice into small squares or rectangles for serving. Serve warm or at room temperature and enjoy.
Got Leftovers?
Leftover tart keeps well refrigerated. Let it cool completely, then store in an airtight container for 1–2 days. To reheat, place chilled slices on a baking sheet and warm at 350ºF (175ºC) for 5–8 minutes, or until heated through and the crust regains some crispness.
Storage
Store refrigerated in an airtight container for 1–2 days. For best texture, reheat briefly in the oven rather than the microwave.
How to Reheat
Reheat slices on a cookie sheet at 350ºF for 5–8 minutes, checking to ensure the pastry warms and crisps without over-browning.
Recipe Details
Prep time: about 15 minutes. Cook time: about 25 minutes. Total time: around 40 minutes. Servings: approximately 6. This recipe yields a delicious tart with a flaky crust, a tangy herb cream cheese center and bright tomato topping.
Nutrition (approx.)
Per serving (approx.): 435 kcal; Carbohydrates 19 g; Protein 9 g; Fat 37 g; Fiber 1 g; Sugar 5 g. Nutrition values are estimates and should be used as a guide.
More Ideas
If you enjoy this tart, try variations such as adding shredded cheese to the cream cheese mixture, swapping thyme for basil, or topping with roasted vegetables. The tart is versatile—use seasonal ingredients to make it your own.